36
Makes 18 servings (two 9 x 5-inch (23 x 13 cm) loaves,
1¼ pounds (625 g) each)
Approximate preparation time: 10 to 15 minutes,
plus 2½ hours rising and resting, 35 minutes baking,
and 1 hour or longer cooling
Dissolve the yeast and sugar in warm water in a large
liquid measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the fl our, butter and salt
and process until combined, about 10 to 15 seconds.
Add the cold water to yeast mixture. With the machine
running, pour the liquid through the feed tube as fast as
the fl our absorbs it. Once the dough cleans the sides of
the work bowl and forms a ball, process for 45 seconds to
knead the dough. Dough should be smooth and elastic.
Place the dough in a lightly fl oured plastic food storage
bag and seal. Allow to rest in a warm place until doubled
in size, about 1 to 1½ hours.
Lightly coat two 9 x 5-inch (23 x 13 cm) loaf pans with
nonstick cooking spray. Place dough on a lightly fl oured
surface and punch down; let rest 5 to 10 minutes. Divide
dough into two equal pieces and shape each into a loaf.
Place in prepared pans and cover lightly with plastic wrap.
Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour.
Preheat oven to 400°F (200°C).
Bake until the tops are browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from pans
and cool on wire rack.
Nutritional information per slice:
Calories 139 (19% from fat)
|
carb. 25g
|
pro. 3g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 243mg
|
calc. 30mg
|
fi ber 1g
2¼ TEASPOONS (11 ML) ACTIVE
DRY YEAST
1 TABLESPOON (15 ML)
GRANULATED SUGAR
¹⁄
³
CUP WARM WATER
(105° TO 110°F (40° TO
43°C) )
5 CUPS (1.25 L) UNBLEACHED,
ALL-PURPOSE FLOUR
4 TABLESPOONS (60 ML) (¼
POUND (125 G);
½ STICK) UNSALTED BUTTER,
CUT INTO 1-INCH (2.5 CM)
PIECES
2 TEASPOONS (10 ML) SALT
1¹⁄
³
CUPS (325 ML) COLD WATER
NONSTICK COOKING SPRAY
Spoil your family with homemade bread.
CLASSIC CUISINART
®
WHITE BREAD
BREADS
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